Baked risotto with cavolo nero and sage

Name: Baked risotto with cavolo nero and sage
Prep time: 20 min
Total time: 60 min
Yield: 4
Ingredients: 20 g butter; 40 g grated Parmesan; 1 onions; 1 garlic cloves; 4 sprig sage; 250 g mixed mushrooms; 100 g cavolo nero; some sage leaves; 3 tbsp olive oil; 250 g risotto rice; 5 dl vegetable bouillon; salt and pepper to taste

main dish winter winter

Total: 1 hr | Active: 20 min.

vegetarian

257 Likes

Risotto is a classic that is just as popular as a side dish as it is a simple main. This recipe spares you the lengthy stirring process. All of the ingredients are thrown together in a dish or pot and cooked in the oven. Meanwhile, you are free to relax with your guests.

Recipe by:
Corinne and Bettina - nom-nom

Ingredients

for 4 person

Risotto
2 tbsp	olive oil
1	onion, finely chopped
1	garlic clove, finely chopped
4 sprig	sage, finely chopped
250 g	mixed mushrooms, cut into pieces
100 g	cavolo nero, cut into strips
250 g	risotto rice
5 dl	vegetable bouillon

To bake
20 g	butter
40 g	grated Parmesan
	salt and pepper to taste

Fried sage
1 tbsp	olive oil
some	sage leaves

How it's done

Risotto

Heat the oil in a frying pan, sauté the onion, garlic and sage for approx. 5 mins., transfer to the prepared dish. Add the mushrooms, cavolo nero, rice and stock, mix together, cover with the lid.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove the dish from the oven. Stir the butter and parmesan into the risotto, cover and leave to stand for approx. 5 mins. Season the risotto.

Fried sage

Heat the oil in a frying pan, fry the sage until crispy. Plate up the risotto, garnish with the sage.

Show complete recipe